The Best Pumpkin Muffins

Makes 1 dozen muffins

Everyone loves these muffins. (You think I throw around phrases like “The Best” for nothing?) I created them when I was baking for a café and they sold like nobody’s business. They truly are perfect in every way. Variation: Fold in a cup of either chopped fresh cranberries or chopped walnuts, or a mixture of the two.

Yeeeesssss! This is probably one of my favourite recipes of all time. OF ALL TIME! We only get canned pumpkin for about 3 months here (from the end of October until I buy the last can), and I go through about 10 cans of it in that time on these muffins alone. They are amazing.

A great way to make them even better is to reduce the sugar to about 3/4 c and add 1/2 c chocolate chips. It’s like a party in your mouth and everyone’s invited. And they’re great made with gluten-free flour! You pretty much can’t go wrong with this recipe.

Yes I agree about the reduced sugar. I use coconut sugar instead so they aren’t as sweet. I’m adding in grain sweetened chocolate chips to my double batch this morning. Can’t wait to try them! And yes to the gluten free flours as well. I love them with oat flour but today I don’t have quite enough oat flour so I’m adding some garbanzo and fava flour. It all works!!

[…] I googled and found that the vegans know how to deal with this! I found this recipe called the best pumpkin muffins and even though I adapted the recipe a little since I didn’t some of the ingredients on hand […]

So I tried making these and (just last night) the pumpkin chocolate chip cupcakes and both of them looked great and plump in the oven but moments after taking them out, they sunk into themselves. Tasting them, they were kinda firm and gooey even though I baked for a little longer than suggested and kept testing with a toothpick (which did indeed come out clean before removing from the oven). Any tips? Could it be the canned pumpkin I’m using?

Holy cow, these are wonderous. I winged the pumpkin and soy milk measurements a little as I needed to puree the pumpkin in my blender so mixed in the milk so it was wet enough to mix – I think I used quite a bit too much but it didn’t seem to affect them too much – they’re awesome. Good skills Isa! thankee

These muffins are amazing. I’ve made them about a dozen times and get compliments from vegans and non-vegans every time. I usually add nuts and have also added fresh cranberries and raisins (in separate batches, but i might try them together sometime)

[…] Tonight, I decided that it was time to put that awesome pureed pumpkin to its first use. Muffins! The perfect thing to go with another pumpkin-y treat I’ll be making the day after tomorrow… pumpkin soup! But more on that later…. Pumpkin Muffin Recipe (adapted) […]

This is one of my favorite recipes ever!! I’ve made it at least three times in the past couple months.

But tonight, I didn’t have any pumpkin, so I used a mashed up sweet potato instead, and almond milk instead of soy milk, and it was AMAZING. So if you’re ever out of pumpkin, but you’ve got a sweet potato lying around, put it to work in this recipe!

These are awesome! Everyone in my family loves them! They are so good you can eat them without Earth Balance and that is a rarity, especially for my oldest daughter who has to have “butter” on everything! Thanks for this wonderful recipe!

[…] me, they were pretty and pretty tasty. Tuesday, when I got home from lab, I decided to make some pumpkin muffins I found on The Post Punk Kitchen website, but I decided to tweak them a little bit to fit what I […]

These are the bomb. They are becoming the only muffins I make. I made them most recently with white wheat flour instead of all-purpose, 3/4 cup sugar instead of 1 1/4 cups because muffins are usually too freakin’ sweet for my taste, and maple syrup instead of molasses. I really like walnuts in them too, added a cup of them. Everyone loves them at potlucks. I really like the amount of spice in them. Love the comment about the sweet potato too, now these muffins are even easier to make.

[…] it’s about as versatile as potato, but it can also pull off sweet flavours, like in these pumpkin muffins (a must try if you’re looking for a healthy muffin recipe for winter). Of course pumpkin soup […]

I made these this morning for my 2 picky 4-year old boys. We are not vegan, but one of my boys has multiple food allergies, and I think we will be doing a lot of vegan baking around here! These are delicious and the boys ate them up. I added a bit of wheat germ and some extra milk. Thank you so much! Next up, one of your cookie recipes!!

I tried to make these a little healthier by using blackstrap molasses instead of regular, using only 1/4 cup oil and adding 1/3 cup applesauce, and using 1 cup King Arthur white whole wheat flour and 3/4 cup quinoa flour. Hit the spot!

I agree with everyone. These are the BEST! I did double the recipe, used 1 cup white sugar and 1/2 cup brown. They are plenty sweet. Used whole wheat pastry flour, dried cranberries, walnuts, and olive oil instead of canola oil since I was out of the latter. They came out tasting awesome.

Okay- so these muffins rock. But to justify giving them to my kids in the morning, I had to scale back the sugar abit. {Otherwise, I should just slap on some vegan icing and call them a cupcake} I only used 1/4 white sugar and 1/4 cup brown sugar, no molasses. I also added one tsp of vanilla extract &walnuts. Oh- and I only use almond milk as soy milk doesn’t like me. After all of my modifications, they still rocked! Yummy! I now make them in triple batches and freeze them for quick pop-n-go breakfasts. Thanks Isa!

I used gluten free coconut powder and replaced a combo of maple syrup/agave for the molasses & sugar. I also used olive oil and some earth balance ‘butter.’ I used coconut milk ( So Delicious) instead of soy milk-and also vanilla extract & cardamom too!
Yummy

i love these, i love these, i love these!! i’ve tried dozens of vegan pumpkin muffin/bread recipes and this one seriously is the best. so moist! they’re also really good made with coconut milk, adding flaked coconut and increasing the ginger to a full teaspoon…yum. thank you for all these awesome recipes! your website is always my go-to when i need some baking/cooking inspiration.

Anyone try this as a loaf rather than as muffins? If so, how did it go, and what changes (if any) did you make? I’d like to give it a try as a yummy pumpkin loaf — I work with elderly people and individual slices tend to work better than do muffins. I would greatly appreciate any feedback on this one. Thanks!

Mmmmmmmmmm!!!!!!!! These are amazing! Just made a batch using coconut oil and wheat free flour! yum!!!!! Although I think I may take out some of the sugar next time for the kids as this is a bit too sweet and I dread to think how the kids will be after they eat these at the Halloween party this afternoon!

I calculated out the calories, and with whole wheat flour and a light soy milk, it came out to about 400 calories per muffin. That is if you ended with 12 muffins. I reduced the sugar to 3/4 of a cup, which made it 300 calories. I’m not sure if the whole wheat flour made that much of a difference calorie-wise, but I believe it’s worth it!

I am new to baking gluten free stuff, but my stomach really hates me when I don’t. If I were to sub Bob’s Red Mill All purpose gluten free flour, and nothing else, do you think this would work? I just made them normal and am completely in love with them, but my stomach is not happy with the wheat.

I made these for my mom, who’s having a breakfast meeting at work tomorrow. I of course had to try one or two (quality control!) and they’re AWESOME. I added a cup of dairy-free chocolate chips…so good.

Made these this morning with left over Thanksgiving sweet potato casserole. It was fairly sweet and spicy on its own so I just substituted it for the pumpkin puree and spices. I also decreased the sugar to 3/4 cup. I didn’t have any molasses so I omitted that. They were fantastic! My son was sneaking back in the kitchen for more. Def adding to my “keeper” file. Thanks!

i cut the suger in half, used so delicious coconut milk instead of soy, added a teaspoon of vanilla extract and topped them with a drop of vegan cream cheese frosting and a sprinkle of cinnamon. proof that these muffins also make a most excellent not-too-sweet cupcake! i’ve made them three times in the past three weeks (for vegan and non vegan audiences) and everyone loves them!

[…] favorite thing to do with pumpkins is classic pumpkin muffins. So versatile, so delicious. The Post Punk Kitchen has an awesome recipe over on there website for these. It’s basic and doesn’t use any […]

YUM. My new FAV pumpkin muffin recipe. I used whole wheat flour and reduced the sugar. I only used 2 TBSP of oil and increased the soy milk, because I’m a fanatic about low-fat. My version turned out wonderfully, and I can only imagine the original is scarily good. Now I’m trolling your site and off to get your book for more great recipes.

[…] to the fresh cranberries) and he usually likes muffins and such on the (too) sweet side. I found this recipe on Post Punk Kitchen and made just a few minor modifications. I used half all-purpose flour and half whole-wheat flour […]

These did not come out quite as well as the other pumpkin muffins from your vegan cupcake recipe book. Those were favorites of m y kids! Can we use almond milk interchangeably with soy milk in your cupcake recipes? Thank you -I look forward to making other recipes of yours

Love love love…everyone i make these for goes nuts, i’ve been making them for years. for real, they are the best. I do cut the sugar to 1/2 cup and its sweet enough for me, and my kids DIG them, as do all their buddies! Pacific (?) makes a new pumpkin that comes in a box that does something really good to this recipe (got it at whole foods), it’s a little smoother than the typical canned pumpkin, but wither way they’re amazing.

I had a leftover can of pumpkin and knew I wanted to make muffins with it. I found this recipe in “Vegan with a Vengence”. They really are the best! My boyfriend says they’re his favorite muffin .. ever! Thank you Isa!

Great recipe Isa, thank you!!I made some tweaks to this already perfect recipe, but I had to, since pumpkin is out of season and I wated to make these muffins so bad!I used half white and and half wholewheat flour, only 3/4 of cup of Demerara sugar, replaced pumpkin with grated carrots and used blackstrap molasses; I also added chopped almonds to the mixture. HEAVEN!I brought them on a cinema set where nobody else was vegan, and everyone loved them!

I’ve loved your recipes for a couple years now. When I started having gluten problems a few months ago, I tried a few different baking mixes and was so sadly disappointed that I thought I’d have to kiss baked goods goodbye. Finally, I subbed Arrowhead Mills all-purpose baking mix equally for the flour and these are awesome! Want to know the sign of an truly amazing, BEST recipe–that it can withstand many substitutions and additions (gluten-free flour, coconut oil, almond milk, blackstrap molasses, less sugar) and still be the BEST. I think I’ve eaten almost a dozen today!! Can’t wait to try them on omnivorous, wheat-eaters 🙂

Such an amazing recipe! I think it’s pretty hard to find recipes that don’t “taste” vegan. My family and friends loved it, and were surprised when I told them that they were vegan 🙂
I put only 1/2 brown sugar, 1/3 oil and replace de molasses by maple syrup.
They were moist and full of flavour. A real threat for any time of the year! I also made your vegan cupcakes last month and they were a big hit, even better that all the non-vegan cupcakes I’ve done before!

These are way too good. I made them Friday night and immediately made another batch Saturday morning and smothered it in a walnut brown sugar topping. Will definitely be selling these at my bake sale, Thanks Isa!

[…] eating husband hasn’t disliked one yet. Especially her jambalaya recipe in Veganomicon and her pumpkin muffins. I really want to get Vegan Cupcakes Take Over the World, but ultimately decided no good can come […]

I just made these for my children who have multiple allergies – they are OUTSTANDING! I substituted the soy milk with coconut milk and used the whole can of pumpkin and added raisins and some flax seed. They are extremely moist and very flavorful. I omitted the ginger and molasses because I am not a big fan of those. They are amazing and I will definitely make again!!!

Once again, you have given me a perfect recipe! My in-laws are in for such a treat when I offer up a vegan, gluten-free Thanksgiving. Your Pumpkin Muffins, Maple Pecan Pie, and Sunflower Mac will make that happen, so thanks a million.

These. Are. Amazing. I reduced the sugar to 3/4 cup and 1/4 cup of agave nectar, used spelt flour, almond milk instead of soy, and a little extra pureed pumpkin (a heaped 1 cup full). I also added some dark chocolate chips. They are incredibly moist and soft! I will definitely be making these again with nuts.

[…] cinnamon…need I go on? I was feeling prematurely October yesterday so I decided to make “The Best Pumpkin Muffins” from Isa (from Post Punk Kitchen, duh). I followed the recipe except I subbed maple syrup for the molasses […]

[…] Start you’re morning off right with some pumpkin muffins! These muffins are sweet, but also have a hint of spice to them. The deep rich flavor of cinnamon will really get your taste buds popping in the morning. Since I’m a chocolate freak, I love adding some chocolate chips to mine, but that’s completely optional. Find the recipe at The PPK. […]

I used 3/4 cup of sugar and they were definitely sweet enough for me! They are so delicious except I did find they sunk when I took them out of the oven and are just a little too soft… I’m thinking the baking powder I used may have been too old? Otherwise, I’m not sure what happened! I’ve baked only vegan cupcakes and muffins for years now and I haven’t had this sinking that everyone talks about happening actually happen to me yet…

They are still delicious and you bet I’ve eaten more than my fair share today 🙂

These were DELICIOUS!! I made a double batch, because they sounded so good, and they were every bit as good as I was expecting and better! I made the recipe exactly as stated using fresh pumpkin rather than canned. The entire family loves them. Will definitely be making these again. Thank you for posting the recipe!!

isa does it again with these babies! served them to non-vegans (who are not usually too open minded about vegan goodies) and they LOVED them. they’re moist and fluffy and full of flavor. i used 1/4 cup so delicious’ pumpkin spice coconut milk and 1/2 cup of almond and added chocolate chips for a super special treat. obsessed!

I made these with 1 cup whole wheat, 3/4 cup white flour. I also substituted water for soymilk. They were delicious. No shame in eating vegan batter, either! Putting this recipe in the box. Thanks for sharing!

[…] rock, vegan cat lady Isa Chandra Moskowitz which came out in 2005 and I’ve been making her The Best Pumpkin Muffins consistenly ever since. I’m not vegan now, but was for many years…many years ago. […]

Well. Of course kids love them. (And adults too) They have more than 1 tablespoon of sugar per muffin. If I substitute applesauce for the oil, what could I replace the sugar with and have them still work?

I thought the 1 tbsp. of baking powder was a typo but then I decided to try it anyway, and was glad I did! These are perfectly moist, fluffy muffins, and I’ve already made them twice in less than a week. The second time, I did 1/4 c applesauce and 1/4 c vegetable oil. Still just as yummy, lower fat! Thanks, Isa!

Thank you for this recipe!!! I made these today with GF flour and they are the BEST pumpkin (or any, as a matter of fact) muffins I’ve ever had! I love all your recipes, by the way! Your cookies always turn out amazing as well, but these muffins are just wonderful for the fall!

Not only are these great pumpkin muffins, but the basic recipe can be modified so easily with great results. Just a little tweaking and this is can be banana muffins or applesauce muffins. When I don’t have pumpkin on hand, they become sweet potato muffins.

I do reduce the sugar to about 3/4 c and the sweetness is just right for us. Due to allergy issues, I substitute baking soda for the baking powder, so they are not as fluffy as they could be, but no one here has any complaints.

I had about 3/4 of a can of pumpkin leftover from another recipe (about 1.5 cups), so I added all of it and left out the oil. I also used whole wheat flour instead. Nearly fat-free, high fiber, and delicious!

Made these for the first time. Followed the recipe for a recipe and a half. Cut down on the sugar and I forgot the vegetable oil (by accident). It didn’t seem to hurt them, they are quite light. They taste great but still too sweet for me. I used a heavy coating of Pam on the muffin tins, that worked well.

Made these today and they really are amazing – moist and fragrant and just frickin’ delicious. They came together easily. I substituted half the oil for unsweetened applesauce and used a cup of chopped walnuts as a mix-in. The recipe made 18 muffins for me.

I brought these to a Thanksgiving potluck at work, and got lots of compliments. I topped them with a Tofutti cream cheese frosting, to make them more dessert-like. But I would definitely make them again, without the frosting, for breakfast for myself.

I followed other’s advice and only used 3/4 cup sugar. I replaced molasses with maple syrup and they are still sweet. I used 1/4 cup applesauce and 1/4 cup oil and they came out great. If you don’t have all the spices listed, just use pumpkin pie spice. I also added chopped fresh cranberries which were a nice addition.

Followed the recipe almost exact, used 1/2 the sugar and evaporated milk instead of soy, the batter was tasty but the muffins were mushy inside and had a hard time cutting through the bottom of the muffin. what did I do wrong? I actually had batter left over, but I made sure all the measurements were correct.

These are amazing. I cut the sugar in half and they were still plenty moist and sweet. I’m freezing them because otherwise I’ll eat the batch! My omni and skeptical husband thought they were delicious as well, so these are omni and baby approved!

[…] not Thanksgiving so I buy mine on Amazon since I use so much of it for this soup and for these fabulous pumpkin muffins. It comes out to very little money per can so I recommend just going for it and getting the 12 […]

[…] it’s not something you find in most stores here in the UK. The result was a batch of ThePPK pumpkin muffins. They really are the best muffins ever. Can’t wait to get some more pumpkin soon because I […]

[…] Pumpkin Muffins” on the Post Punk Kitchen website, and really they are very, very good! The original recipe is vegan, but not gluten-free, so I made a few adaptations because I had to and a few because I […]

Pretty much amazing indeed! I skipped your spices and put in 2 tsp of my mother’s homemade chai masala mix (which consists of cardamom, cloves, black pepper, cinnamon, nutmeg, and ginger). I also added walnuts. Wanted to make it a little healthier so I decreased sugar to 3/4 cup and to 3/8 cup. These muffins were gone in seconds. Even my friend’s toddler daughter wanted more. Total success 🙂

I really liked that the muffins came out fluffy and moist. I only put 1 cup of sugar into the mixture, but they were still too sweet. I’ll definitely make these again, but next time I’ll just put in 1/2 cup of sugar.

Seriously…the BEST PUMPKIN MUFFINS EVER!!!!! Better than non-vegan recipes (I’ve tried what seems like millions!). Pumpkin is my 8-year-old daughter’s favorite kind of muffin (she recently developed a dairy allergy)…so she sent me on a vegan recipe hunt & demanded that I make muffins tonight! Thanks so much for this amazing recipe (and for saving my best-mom-baker status!!!). I even had to substitute coconut milk for soy milk & was out of vegetable oil, so used 1/2 cup melted vegan butter, and these still rocked!! My husband was blown away & I’m about to sneak another one 😉

[…] cinnamon…need I go on? I was feeling prematurely October yesterday so I decided to make “The Best Pumpkin Muffins” from Isa (from Post Punk Kitchen, duh). I followed the recipe except I subbed maple syrup for the molasses […]

Hi Isa I just had to agree that your recipe IS awesome and fool proof! I’ve tried so many vegan muffin recipes before and they have mostly failed but these had a great texture and flavour. I replaced 3/4 cups of the flour with whole wheat pastry flour, replaced the molasses with honey and omitted the ginger and they still turned out fantastic.

The sugar level is really a personal choice. My pumpkins were slightly green and the puree (actually I just mashed it with a fork ha!) was not sweet, so I decided to put just over a cup of sugar, which turned out fine. Perhaps those using regular canned ones could halve the sugar like some suggested.

everything that i have ever made from ppk has been perfect and loved by all… however these i must have done something wrong… is the batter supposed to be really thick, think like cookie dough? after baking they were very dense. is this right?

Didnt see the merit of adding syrup at the end with so much sugar already in these babies, besides perhaps as a sticking agent. Just replaced it with two tablespoons of water and added walnuts and BAM DAMN MA’AM these were perf…

ive obviously done something wrong with mine because mine never cooked fully, it wasnt just gooey inside, it was raw slimy dough that just wouldn’t cook =( real waste of a number of things, very disheartened

Found this recipe a few weeks ago and have made at least half a dozen batches since then! Brought to work twice (with cranberries, yum), made for the family with some of the variations in the comments (less sugar, choc chips, added some wheat bran). They are delicious and gobbled up quickly each time I make them. Thank you Isa for such a yummy and easy recipe!

[…] share these Pumpkin Cranberry Gingerbread Muffins with you! Two years ago when I first tried The Best Pumpkin Muffins from the Post Punk Kitchen they became an instant favourite. I made them constantly all of that […]

I made these substituting with Bob’s Red Mill Gluten Free All purpose flour. Made them for a youth group meeting and they were a hit!! More than a hit. They were FABULOUS! So soft maybe due to the amount of wet ingredients. Anyway, this is going to become one recipe added to my favorites. I also made a cream cheese frosting so they were much more like a pumpkin spice cupcakes. Thanks!!

iSA, this was spectacular. Just baked up a half batch b/c I was experimenting with gluten free flour mix. This recipe saved my culinary life! I, with trepidation, used Bob’s Red Mill gf mix and added 1/2 tsp xanthan gum. Remember I halved the mixture and 1/2 tsp xanthan seemed to work well. I also added walnuts and fresh cranberries. AMAZING. moist, tasty, perfection. Does anyone else have thoughts on making this a gluten free recipe?

Wow!!!!! These are so good. I’ve been making substandard pumpkins all this time. This recipe is the best best best of the many recipes I’ve tried. It also stood up well to modifications: less sugar, split oil with applesauce, and added banana! Thank you!!!

@Sophia..I made a double batch with Bob’s Red Mill All Purpose Flour with 1.5 tsp. xanthum gum. Absolutely devine. For the single recipe use 3/4 tsp. Making for the third time this week 🙂 sending some to my daughter who’s had to move out of state for work and missing mommy’s GF home cooking! Do the cream cheese icing, perfection. Thanks Isa!!

I’m so glad I found this recipe! I adapted the recipe a little to make it healthier. Less sugar, no oil, no molasses, but extra pumpkin and vegan chocolate chips! Still tasted amazing! I made a post about them on my blog if you’d like to have a look. (:

I just made these muffins for the first time, and OMG, they are so delicious. I didn’t have fresh cranberries so I used dried, and I put walnuts in them. I can’t wait to try more of your recipes. I use to love to bake before I became a vegan almost a year ago, and I haven’t been able to find good baking recipes until I discovered you.

Delicious. Used cow milk (no soy on hand, and I’m not vegan), replaced a cup of the flour with whole wheat flour, and used only a cup of sugar. Want to try again with less sugar, but I don’t want the muffins to become tough.

wow! These are yummy! I ended up using sweetened coconut milk, so I cut the sugar. I also used half whole wheat flour and replaced the vegetable oil for coconut oil. They are wonderful, and the tops got nice and crispy. I love the mix of spices. Thank you for this recipe!

These are awesome. I made them oil free by substituting apple sauce for the oil. I ate one right out of the oven! Light, fluffy, flavorful. I also cut the sugar in half and used 3/4 cup of whole wheat pastry flour as suggested elsewhere in the comments. This recipe is a keeper!

[…] could eat too. After a long time searching, I found a great recipe for vegan pumpkin muffins from The Post Punk Kitchen, but of course I wanted to adapt the recipe to make it a liiitle healthier.. and add a bit of […]

[…] share these Pumpkin Cranberry Gingerbread Muffins with you! Two years ago when I first tried The Best Pumpkin Muffins from the Post Punk Kitchen they became an instant favourite. I made them constantly all of that […]

[…] me, they were pretty and pretty tasty. Tuesday, when I got home from lab, I decided to make some pumpkin muffins I found on The Post Punk Kitchen website, but I decided to tweak them a little bit to fit what I […]

Nothing peeves me more than people who make comments on food blogs about how good something looks. Who cares. People want to read comments by people who actually tried the recipe. So here are my thoughts on this recipe:

Fabulous in texture and taste. Perfectly spiced and they stayed moist for several days. Added toasted walnuts to mine, used 3/4 cup sugar, used water instead of molasses, used coconut oil and accidentally baked it at 350 which increased total cooking time to 25 minutes.

My darling niece has a severe egg allergy so I passed this recipe off to her mother.

[…] recipe – the very best pumpkin muffin recipe ever. I’ve adapted the recipe from here: http://www.theppk.com/2009/11/the-best-pumpkin-muffins/ Pumpkin Muffins – I know, some people love pumpkin and some people (like myself) cannot even […]

No kidding—-these muffins are great–did add some chocolate chips to the recipe and it turned out great.
Did cut the sugar down a bit to one cup.
This one goes on a 3X5 card and into the recipe box—it’s a keeper.

I’ve made these about six times and given them away as gifts! People rave about them! Why? because they are sooooo delicious! I’ve recently added chopped walnuts and they are even more scrumptious. Thanks for a great recipe!

To Matt: if they came out firm and gooey after collapsing on themselves and took longer to bake – you probably forgot the baking powder. I did that too – trying to bake with a 5 year old helping will do that! They have a good flavor, they’re just very dense and moist.

Awesome. I made this recipe for my daughter who recently became a vegan. They turned out perfect! I followed the recipe as written with the exception of reducing the sugar to 1/2 cuo and added 1/4 c brown sugar. Perfect!

I used almond milk instead of soy and coconut oil instead of vegetable. These seriously are some of the best muffins I’ve ever made. I think this is going to be my new go-to recipe when I need to bring a baked good. It really lives up to the name.

BEST muffins I have ever made in my life! used flax seed meal for half of the flour required. Also substituted coconut milk for the soy milk and used canola instead of vegetiable oil. Topped with rolled oats to make them pretty. So so fabulous. Thank you.

These really are the best pumpkin muffins, and are my favorite muffin/cake recipe from you. I do not reduce the sugar like everyone else seems to do. To me, these are an indulgent muffin, and that’s ok! I also made these gluten-free for a coworker with celiac disease, by using Bob’s Red Mill gluten-free all-purpose mix, adding in the recommended amount of xanthan gum for muffins. The batter tasted funky, but the next morning the muffins tasted exactly like the wheat flour version! I served them to my coworkers and they devoured them, and told me they were the best pumpkin muffins they ever had. My friend with celiac was amazed! Thanks for this recipe!

Oh my! They were really some of the best, if not the best muffins (pumpkin or not) I had in a long while. I`ve used fresh pumpkin, boiled and pureed, I was a bit sceptical as they had quite a high water content, but the muffins came out brilliantly moist and soft. I used wholemeal spelt flour, as I do with most of my baking, which really adds a lovely nutty flavour. Thank you ladies! My go to recipe from now on. Should work just as nicely with apple sauce instead, when pumpkins are not around.

Just made the muffins and am terribly disappointed that they failed. Like a few others mentioned, mine did not rise. I followed a few modifications as listed here– decreased the flour to 3/4 c. Used 2 TBSP of oil & 1/4 c applesauce.
I will say that the batter was delish!

Great texture to these muffins, and flavor that was a bit overwhelmed by the sweetness. So much sugar that the natural nummy pumpkin flavor could not shine through. I believe I’ll follow some of the other reviewers’ suggestions next time and reduce the sugar, perhaps drastically.
Otherwise, followed the recipe nearly to the letter, subbing almond milk (because had no soy) and using half whole-wheat flour for nutritional purposes. Walnuts were a delish addition that added textural interest as well.
Also, for those asking about the blackstrap molasses sub – probably a couple Tb wouldn’t make a difference, as it’s not the principal source of sweetness. I once made the mistake of using blackstrap in a ginger cookie recipe where it WAS the primary sweetener, though, and UCK. It has a very strong, somewhat salty flavor. If subbing here maybe cut the salt a bit?
Anyway, try these muffins! I get the impression they are very forgiving when it comes to modifying them. It’s a recipe I’ll return to over and over – thank you!

My husband and I LOVE these muffins. I use a gluten-free baking mix omitting the baking soda and salt. I use coconut sugar and add chocolate chips. They are delish!!!!!! Thank you so much for this awesome recipe!

Look no further for the PERFECT pumpkin muffins. I use a convection oven and have to bake my muffins for almost 35 minutes (I wait until I smell the goodness filling the house). They turn out perfectly! I also added a mix of crushed pecans, whole wheat flour, coconut oil and cinnamon to the tops and when they came out added a glaze made with powdered sugar, vanilla, maple syrup and coconut oil to the warm muffins. They look heavenly!

I am making these right now for Christmas breakfast for my vegan son. I added a little flaxseed to the soy milk before mixing it all together. They smell like a holiday as they are cooking. Can’t wait to try them. (I usually just mix pumpkin with a box of spice cake mix, so this is a special treat!)

[…] One of the first ingredients I think of for the fall is pumpkin and Isa Chandra Moskowitz’s Best Pumpkin Muffins recipe is the best way to enjoy any of it that’s canned. These are super-moist and not too […]

[…] I’ve had a couple of cans of pumpkin in my pantry that I’ve been waiting to use. I didn’t want to jump the gun until we were well into September and on our way to those crisp autumn days–so I made a batch of pumpkin bread last weekend, and today, my favorite pumpkin muffin recipe. […]

ahh, when i moved over seas, my husband gently encouraged me to give all my recipes books away… it was a difficult task. but i did it. Now, I can just say, thanks for posting some of the best ones on your website so that I can still have them 🙂 you are an angel.

These are our go-to pumpkin muffins! We eat them during the fall and holiday season but also enjoy them throughout the year.
I modify them to be gluten and refined sugar-free( oat flour and coconut palm sugar). My son has nut allergies so I have not tried those but I’m going to try fresh cranberries and grain sweetened chocolate chips as additions next. Thanks for the delicious recipe!!!